Hard cook 1 dozen eggs. Peel carefully. Put eggs and whole spices, chilis, and bay leaves (for decoration) in a scalded quart (4 cups) jar with a tight fitting lid. Bring vinegar, salt, sugar and spices to a simmer in a non-reactive saucepan and pour over the eggs. Seal and refrigerate. They will be ready to eat in 3 days and will keep for two months in the refrigerator.